First Prize from Pınar Institute to IGU Department of Nutrition and Dietetics Head Assoc. Prof. Hatice Merve Bayram

Assoc. Prof. Hatice Merve Bayram, Head of the Department of Nutrition and Dietetics at Istanbul Gelisim University (IGU) Faculty of Health Sciences, has been awarded First Prize within the scope of the 2025 Scientific Article Awards of the Pınar Institute. The Pınar Institute encourages high-quality studies that contribute to science and society in the fields of sustainable food, health, nutrition, and agriculture through these awards.

A Study Adding Value to Science, Society, and Practice

The Pınar Institute evaluates scientific articles published in peer-reviewed journals between 2021 and 2024 based on criteria such as contribution to science, social benefit, and applicability. While aiming to support research and education that contribute to the development of a healthy society, the Institute also seeks to encourage young researchers. The jury reviewed Assoc. Prof. Hatice Merve Bayram’s work in line with these criteria and deemed it worthy of the first prize.

“An Academic Environment That Makes One Feel Safe Not Only Professionally but Also Humanly”

“This study, which I conducted as part of my doctoral thesis process at Marmara University, represents an important stage in my academic journey. Continuing this process at Istanbul Gelisim University has enabled me to produce work in an environment where I feel supported and secure not only professionally but also on a human level. The encouraging approach of my institution, its strong culture of solidarity, and its qualified academic sharing atmosphere have been an important source of motivation and strength in the patient maturation of my study and its transformation into a scientific publication. I would like to express my sincere thanks to my institution, which contributed to and supported me at every stage of this process.”

The Effects of Cornelian Cherry on Health Examined with Scientific Methods

The award-winning article titled “Effects of Cornus mas L. on anthropometric and biochemical parameters among metabolic associated fatty liver disease patients: A randomized clinical trial,” published in the Journal of Ethnopharmacology, which is indexed in SCIE and ranked in the Q1 category, scientifically examines the effects of the traditionally consumed cornelian cherry (Cornus mas L.) fruit on anthropometric and biochemical parameters in individuals with metabolic dysfunction–associated fatty liver disease, a condition common in society.

A Nutrition-Based Solution to a Silent and Widespread Disease

Today, there is no definitive drug treatment for metabolic dysfunction–associated fatty liver disease, which affects nearly one in every two adults in Türkiye. Experts emphasize that the main approach is based on nutrition and lifestyle changes. In this study, the effects of using cornelian cherry alongside nutritional therapy or alone on body measurements and biochemical parameters were examined in detail.

Clinical Research with Five Different Groups

The research was conducted across five different groups:

Individuals receiving diet therapy and consuming cornelian cherry
Individuals receiving only diet therapy
Individuals consuming only cornelian cherry
A group receiving no intervention
A healthy control group

The research team provided cornelian cherry to participants in lyophilized powder form at a standardized dose and closely monitored possible side effects throughout the process. At the end of the eight-week intervention, the results revealed noteworthy findings.
The study results showed reductions in body weight, waist circumference, and body fat percentage in the groups consuming cornelian cherry and/or following a diet. Significant improvements were observed in blood glucose, insulin resistance, and cholesterol levels. Liver enzyme levels decreased, and even in the group consuming only cornelian cherry, blood glucose control improved. In contrast, the group receiving no intervention showed negative changes in many parameters.

IGU’s Contribution to Public Health and Sustainable Nutrition

This research, which brought Assoc. Prof. Hatice Merve Bayram first prize, was highly appreciated by the jury due to its scientific evaluation of a local and traditional food, its presentation of a non-pharmacological and practical nutritional approach, its potential contribution to public health, and its sustainable nutrition perspective.
In these respects, the study demonstrates strong alignment with the Pınar Institute’s goals of a healthy society and sustainable food systems, while once again highlighting Istanbul Gelisim University’s active role in scientific production.